Gluten-free naan
Naan is a beloved Indian flatbread known for its pillowy texture and ability to complement a variety of dishes, from flavorful curries to grilled meats and dips. But if you're avoiding gluten, finding a good naan alternative can be a challenge.
Enter my gluten-free naan— made with psyllium husk for extra fiber, and nutritional yeast for a deeper flavor, this delicious, soft, and chewy version of this classic bread lets you enjoy all the flavors without the gluten.
Made with wholesome gluten-free and dairy-free ingredients, this naan is just as versatile as the traditional kind. Whether you're using it to scoop up rich sauces, even as a base for a pizza, or simply enjoying it with a drizzle of olive oil and herbs, it's a must-have in your gluten-free kitchen.
With the right combination of flours and a bit of patience, you can create a naan that’s both authentic in taste and friendly to your digestive health and super helpful for liver detoxification.
Soft, warm, and slightly charred, gluten-free naan proves that you don’t have to give up the foods you love—you just need to find the right way to make them work for you!
Recipe
Ingredients
For greater accuracy, I recommend using a kitchen scale to measure the ingredients in grams rather than relying on tablespoons or cups for dry ingredients.
Psyllium gel: 30g psyllium husk (not powder), 2 cups of lukewarm water
Dry ingredients: 300g brown rice flour, 200g tapioca starch powder, 2 Tbsp baking soda, 1 Tbsp pink Himalayan salt, 1 Tbsp nutritional yeast
Wet ingredients: 1/2 cup vegan unsweetened yogurt (I’ve used Forager cashew yogurt), 3 Tbsp olive oil
Garlic oil for brushing: 1/2 cup olive oil, 1/4 tsp pink Himalayan salt, 1/4 black pepper powder, 1/4 tsp garlic powder, some chopped cilantro
Tools needed - Rolling pin with thickness accessories (optional but recommended)
Instructions
Make the garlic oil by mixing all the ingredients into a bowl and allow it to deepen the flavors while you make the breads;
Mix the psyllium husk with the water and let it sit for a couple of minutes until it forms a gel;
Add the dry ingredients into a bowl and slowly mix everything with a whisk until you have a homogeneous flour mix;
Add the yogurt and the olive oil into a bowl and mix;
Make the dough - add the psyllium gel and the yogurt mix into the flour mix. Knead everything by hand for about 5 minutes until a soft dough forms. It won't be completely smooth, but it should hold together and pull away from the bowl, forming a ball (like in my pictures above).
The entire dough should have 1300g. Using the kitchen scale, start measuring 130g or dough and roll it into a small ball, place it on a tray, and keep forming dough balls out of the entire quantity - you should get 10 pieces.
To a smooth surface add some flour, place a dough ball, and roll it out in an oval shape (like in my pictures above). I used my rolling pin with the 4mm accessory for a uniform result. Having a rolling pin with measuring accessories helps a lot when you are trying to make flat breads of any kind, I highly recommend you get one.
Roll out all 10 pieces, or you can do it during cooking;
Heat up a large non stick pan on medium heat, and cook each naan for 2 minutes on each side, or until it starts to get some color;
I highly recommend cleaning the pan with a paper towel in between areas as the excess flour tents to burn.
Cook all the naan's and set aside. When serving, brush every naan with some garlic oil, and serve with your favorite curry.
Enjoy!
Look at this soft bendable naan!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana